Serves 4

Ingredients:

• 700g Parsnips
• 2 tsp Curry Powder
• 1 tbsp Groundnut or Vegetable Oil
• 2 Medium Onions
• 2 or 3 Medium Potatoes
• 2 Cloves Garlic
• 2 pints Vegetable Stock

Method:

1. Heat the oil in a large saucepan and add the peeled and chopped onion.
2. Cook gently for about 5 minutes then add the crushed garlic and the curry powder.
3. Leave to simmer gently for a few minutes then add the peeled and chopped parsnips.
4. Give it all a good stir then add the stock, bring to the boil and simmer gently for 1-2 hours.
5. Blend the soup with a hand blender or in a food processor.
6. Serve with chunks of wholemeal bread.

Enjoy!

You can email Suzanne with any comments or questions at info@suzannejames.co.uk